Camp Stevens, a summer camp and year-round retreat center in the mountains east of San Diego, seeks a Food Service and Kitchen Intern. This is a unique opportunity for an organized, self-motivated team player with a passion for sustainable food to learn and grow in a professional, environmentally-conscious camp kitchen.
The Camp Stevens food philosophy revolves around serving handmade food, using responsibly sourced ingredients. Approximately one-third of the meals we serve use plant-based protein. When possible, the produce and eggs used are directly from the camp’s three acres of organic gardens, orchard and farm.
The goal of the intern position is to help make Camp Stevens’s farm-to-table cuisine better every day. The kitchen regularly prepares family-style meals for groups of 20 to 150. Intern responsibilities will include assisting classically-trained chef and assistant chef in the day-to-day operation of the camp kitchen by: Baking bread, prepping food, cleaning, helping with dishes, assisting with food purchasing and deliveries, preserving garden produce, and other duties as assigned. Working with staff on kitchen/garden program will also be expected.
The position begins January 2015. Some experience working in a commercial kitchen is desired. An interest in sustainable and healthy food is desired and the ability to obtain a food handler’s card, First Aid, and CPR is required. Benefits include health insurance, vacation and stipend. Meals and onsite housing are provided and required.
Camp Stevens is owned and operated by the Episcopal Dioceses of Los Angeles and San Diego and located 50 miles east of San Diego.
Email a cover letter and resume with references to:
John Horton, Administration Director